Tropical Burst Smoothie

Smoothies are a great option for breakfast, a snack or as a way to get in those oh so important veggies and fruits. This one has a bright and delicious flavour, sure to please any palette. Ingredients  1 chopped banana  1 cup mixed berries (fresh or frozen)  1/2 fresh orange 2 basil leaves  1/2 cup Greek or Coconut yogurt  3/4  cup coconut milk (or liquid of choice)  ** A few ice cubes if fruit is all fresh and you prefer your smoothie a little colder** Directions Mix all ingredients in a blender until completely smooth. Pour, sip and...

Pesto Veggie Pasta Salad

Summer time calls for fresh and easy-to-prepare meals. This salad is perfect to batch cook for a week of lunches, or to wow your guests at your next BBQ. I first whipped this salad up to bring to a potluck, and when it got rave reviews, I knew I had to bring it to the blog. Give it a try and let me know what you think.  Ingredients 1 cup whole wheat penne, rotinni or macaroni pasta noodles (dry measure) chopped vegetables 2 cups of kale 1/2 cup zucchini diced 1/4 cup red onion diced  1 cup Roma tomatoes chopped  1/2 cup white mushrooms chopped  1 cup pesto sauce  Directions  Bring 4 cups of water to boil in a large pot. Once it comes to a rolling boil, add 2  Tbsp canola oil and pasta noodles. Stir occasionally to prevent the pasta from sticking together.  While the pasta cooks prepare the pesto and chop the vegetables.  Once the pasta is cooked, drain and place in a large mixing bowl.  Add pesto and vegetables to warm pasta, stir well to ensure all the pasta becomes coated with the pesto.  Serve the pasta warm, or let cool and store in the fridge to serve cold.  Makes 4-6...

Three Step Pesto

I love parsley and cilantro, but typically use it in small amounts. So in an attempt to prevent the remaining bunch from going to waste, I made this pesto recipe using either pesto or cilantro instead of traditional basil. The outcome is super delish! I use Manitoba grown garlic from the St. Norbert Farmer’s Market which adds huge flavour to this sauce. I make sure to buy some at the end of the season so I can enjoy it all winter long. If you choose to do the same just make sure you store the garlic upside down in a cool dry place. This garlic provides amazing flavour to this pesto sauce. This sauce is really versatile, providing a number of ways to enjoy it. A few ways are: On your classic breakfast toast with a poached egg. As a dressing on cold or hot pasta salad.   As a marinade for chicken, beef or fish.  As a dip for chopped veggies.  As a sauce for homemade pizza – fun switch up from classic tomato sauce.  As a spread for a hot or cold sandwich.  Ingredients 1/2 cup blanched almonds  3-5 medium bulbs Manitoba garlic (3 if you like garlic, 5 if you love it).  3/4 cup canola oil  1 handful of pesto or cilantro  Juice of 2 medium lemons  1/2 cup grated Parmesan cheese  Step 1 Add peeled garlic and almonds to a food processor and blend until it creates a fine powder.              Step 2.  Add in washed pesto or cilantro, canola oil and lemon juice. Be sure to catch the lemon seeds so they...

Red Pepper & Black Bean Vinaigrette

This is a super simple vinaigrette that packs big flavour. It can be used on salads and as a marinade for meat.  Ingredients 1/2 cup canola oil  1/2 cup white vinegar  1 Tbsp black bean garlic paste  1 Tbsp Chili garlic paste  1/2 red bell pepper finely chopped Juice of 1 lime  Sprinkle of salt and pepper Directions  Combine all ingredients in a mason jar, cover tightly with a lid and give a good shake. Voila – Done!  Food Photography: Bree Ann Merritt...

Green Lentil, Arugula & Spinach Salad

This salad says horray for summer! Fresh and full of flavour, it’s perfect for a light lunch or to bring to a potluck or cookout.  Ingredients  4 cups arugula and spinach mix  1 cup of cooked green lentils  1/2 cup feta cheese  Directions  First prepare your lentils for cooking. They do not need to be soaked but be sure to rinse them under cold water very well.  In a sauce pan with 3 cups cold water add 1 cup rinsed raw green lentils.  Bring lentils to a boil and then cover the pot. Reduce the heat to a simmer and let lentils cook for about 15 minutes until tender. Be sure to check them so they do not over cook. Once lentils are cooked drain any excess water and set aside to cool.  Lay out your arugula and spinach on a platter to create a bed for the lentils. Sprinkle lentils evenly over the greens, followed by the feta cheese. Finally top with my special red pepper black bean vinaigrette.  Food Photography: Bree-Ann Merritt...

Sweet & Spicy Garlic Barbecue Chicken Drumsticks

Food Photography: Bree-anne Merritt Photography  You will need…  1 cup sweet & spicy garlic barbecue sauce  10 – 12 chicken drumsticks (skin removed) Salt and pepper – heavy sprinkle of each  Prepare the chicken… Pre heat your oven to 350 degrees Celsius Place chicken in a baking dish and sprinkle with salt and pepper coating all the pieces.  Pour about 1/2 cup barbecue sauce over the chicken and mix to evenly coat. Place in oven and bake for 30-35 minutes, then baste chicken with sauce in the pan and additional barbecue sauce.  Reduce temperature to 200-250 degrees Celsius and bake for another 5 – 10 minutes. Remove chicken from the...